ASPARAGUS CROSTINIS

ASPARAGUS CROSTINIS

19th Nov 2020

12 fresh asparagus spears

4 Tbsp. Spicy Calabrian Pesto Olive Oil or Tuscan Herb Olive Oil– divided

1/8 tsp. seasoned salt

1/8 tsp. pepper

1 French bread baguette cut into 12 1/2 inch slices

6 oz. Gouda cheese, cut into 12 slices

Pepper flakes – optional

Chopped parsley for garnish

Cut the asparagus tips into 2-inch lengths.

Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Olive Oil and toss to coat.

Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 minutes or until crisp-tender.

Brush baguette slices on both sides with remaining oil. Place on a baking sheet and broil for 1 to 2 minutes on each side or until toasted.

Top each slice gouda cheese and asparagus. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.

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